2 med. carrots, bias sliced
2 c. sliced cauliflower
2 c. broccoli flowerettes
2 tbsp. cold water
1 1/2 tsp. cornstarch
1 tbsp. cooking sherry
2 tsp. sugar
Dash of pepper
2 tbsp. cooking oil
1 c. sliced zucchini
1 med. onion, cut in thin wedges
1 c. pea pods
2 lbs. skinned chicken slices

Cut carrots in bias slices. In a covered saucepan, cook carrots in boiling water (salted) for 3 minutes. Add cauliflower and broccoli. Cover and cook 2 minutes more; drain well. In small bowl, blend water into cornstarch; stir in soy sauce, cooking sherry, sugar, and pepper. Set aside.

Preheat a wok or large skillet over high heat. Add cooking oil. Stir-fry chicken pieces in the cooking oil until meat turns white and lightly browned. Remove all chicken from pan or wok. Drain on paper towel. Stir-fry onion for 1 minute. Add carrots, cauliflower, broccoli, and zucchini and chicken pieces; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir soy mixture. Stir into chicken/vegetable mixture. Cook and stir until bubbly. Serve at once. Serves 6. Excellent with rice.

The vegetables can be varied according to taste, be sure to cook the firmest vegetables first.